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This test consists of 15 multiple choice questions and 5 short answer questions.

Multiple Choice Questions

1. What kind of milk does the author say can be highly toxic?
(a) Full fat milk.
(b) Raw goat's milk.
(c) Raw cow's milk.
(d) Skimmed milk.

2. What should one do to a fish if he wants to eat it raw?
(a) Wash it.
(b) Freeze it.
(c) Salt it.
(d) Gut it.

3. What is the name of the Japanese dish which is dipped in dough and fried?
(a) Sushi.
(b) Tempura.
(c) Oishi.
(d) Lomi.

4. What kind of fish is beheaded, gutted, salted and held at high temperatures for a month?
(a) Salted cod.
(b) Anchovies.
(c) Shrimp.
(d) Salted herring.

5. What changes the pigmentation in fruits and vegetables?
(a) Leaving them too long.
(b) Cooking them.
(c) Mishandling htem.
(d) Peeling them.

6. Why are tomatoes generally considered a fruit?
(a) They have are savoury product.
(b) They have high salt content.
(c) They have low sugar content.
(d) They have the coloring of a vegetable.

7. What often turns brown after cutting them?
(a) Potatoes.
(b) Carrots.
(c) Asparagus.
(d) Artichokes.

8. What family is the tomato a member of?
(a) Thorn.
(b) Root.
(c) Nightshade.
(d) Berry.

9. What drug do farmers use on animalw to create the hormones needed for leaner meat?
(a) Caffeine.
(b) Antibiotics.
(c) Morphine.
(d) Steroids.

10. What does a parsnip convert its starch to in the winter?
(a) Flour.
(b) Wax.
(c) Salt.
(d) Sugar.

11. What color is the egg once it has matured?
(a) White.
(b) Brown.
(c) Grey.
(d) Yellow.

12. What family is broccoli a member of?
(a) Cabbage.
(b) Starch.
(c) Beet.
(d) Lettuce.

13. Which of the following products is a fruit?
(a) A carrot.
(b) A squash.
(c) A yam.
(d) A beetroot.

14. What does the author say is the most common shellfish?
(a) Crabs.
(b) Oysters.
(c) Prawns.
(d) Lobsters.

15. Why does the author think meat is different than it has been in the past?
(a) It has less blood content.
(b) It is older and tougher.
(c) It is more tender and fattier.
(d) It is leaner and younger.

Short Answer Questions

1. What does drying the meat prevent from growing?

2. Which of the following does the author describe as having an almost meaty flavor?

3. What curdles the milk to make cheese?

4. What kind of cooking does oven roasting ensure?

5. What kind of container does canned meat have to be canned in?

(see the answer keys)

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